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Fresh basil infused risotto captures the essence of Italian herb gardens. This vegetarian mediterranean dish is light, fragrant, and a healthy family dinner bursting with fresh flavor.
Finely chop the yellow onion and half of the fresh basil leaves; reserve the other half whole for garnish.
Heat olive oil in a large, heavy-bottomed pan over medium heat. Add the onion and sauté for 4–5 minutes until translucent, stirring frequently for even cooking.
Add Arborio rice and stir continuously for 2 minutes over medium heat, ensuring each grain is coated with oil and heated through.
Begin adding warm vegetable broth one ladle at a time, stirring gently and allowing the broth to absorb before adding more. Maintain a consistent simmer and repeat this process for 18–20 minutes until the rice is creamy but still al dente.
Stir in chopped basil, sea salt, and black pepper. Cook for 1 minute, then remove from heat and fold in Parmesan cheese. Let rest for 2 minutes before serving. Garnish with remaining basil leaves and a sprinkle of Parmesan.
